The fabulously colored Chocolate Habañero, shown to our left (or in a full shot here), is a berry. Identifying it as a berry isn’t all that special. Identifying it as a Habañero? That’d be the part which I failed to do so well. How could I fail to identify such a lovely fruit? Well … I made up for it with a fair degree of haste, spitting the partially-chewed pepper into the trash-can, gesturing wildly that I was unable to speak, and enduring. For quite a few minutes. The endorphins weren’t enough for me to make me want to do it again, but there was definitely the pleasure of relief.
Thus, I must say that I will NOT make the same mistake with the lovely little Chiltepin (Scoville Scale of approximately 100,000, which ranks up there with the milder Habañeros). I don’t know what I’m going to do with either of these little lovelies … but I’d imagine that they’ll be diluted quite a bit, perhaps in a large crock-pot of beans or something. I DO know that I won’t be biting one of them any time again soon.
Bolivian Rainbow Peppers, on the other hand, are only about half as hot….